Tuesday, 3 October 2017

Sweet And Spicy Pork (Hong Shao Rou)

I had quite a few pork chops in the fridge and I was trying to figure out what do with them , Pork can be a tricky meat at the best of times . If you over cook it then it can taste like the soul of a shoe that's got a hole in the soul but get it right then it is like heaven in a raindrop.


Pork slices ( I used chops and sliced them up ) enough for around 4 people
A few sliced ginger pieces ( you can use already sliced ginger )
A red onion chopped
A red pepper chopped
Chilli flakes
1 teaspoon Chinese 5 Spice
2 Tablespoons rice winevinrgar
About 4 tablespoon of brown sugar
2 teaspoons of ginger


1. Cut the pork into strips or cubes depending on what type of pork you have, trim off the fat.

2. In A large work bring the water to boil.Add the ginger, onions ,chilli and pork, Bring back to the boil and simmer for 3 minutes. Remove from the wok and pat dry on kitchen roll when cool enough to handle . Discard water and content from wok.

3. Add vegetable oil to a hot wok and add your pork pics . Stir fry till brown on all sides. Remove from the wok and drain on paper towel, set aside.

4.  To your wok add the brown sugar and cook over medium heat until the sugar melts and bubbles. Quickly add the hot water to the wok and stir to mix thoroughly. Add the soy sauce, rice wine vinegar, Chinese Five Spice, ground ginger, red pepper , chilli lakes and the pork pieces back to the wok and stir. Stir to coat the pork. Cover and simmer on low for 35 minutes.

5. Remove lid and allow the sauce to cook and thicken for at least 10 minutes. Serve with either steamed rices or noodles. Top if you wish wish either chopped chives or spring onions.

Sweet And Spicy Pork (Hong Shao Rou)

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